Chicken With Mustard Mascarpone Marsala Sauce Recipes

CHICKEN MARSALA WITH MUSTARD-MASCARPONE SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the fettuccine according to package directions, reserving 1 cup of the pasta cooking water before draining.
• While the pasta water is heating and pasta cooks, proceed with the rest of the recipe. Preheat a large sauté pan over medium-high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook until light golden brown on each side, about 4 to 6 to minutes depending on the thickness of each piece. Transfer the chicken to a plate, cover with foil and set aside.
• In the same pan, add 2 tablespoons of butter and reduce the heat to medium. Add the onion with a pinch of salt and cook until softened and translucent, about 4 to 5 minutes. Increase the heat to high and add the mushrooms and sauté until tender and the mushrooms are browned in places, about 10 to 12 minutes. Add the garlic and cook for another 1 minute. Add the Marsala and simmer until the liquid has reduced slightly, about 4 minutes. Stir in the mascarpone and Dijon mustard and heat until melted. Return the chicken to the pan and simmer over medium-low heat until the chicken is cooked through and the sauce is thick. Add the drained pasta and enough pasta water to make a creamy sauce. Taste for seasonings and adjust if necessary. Sprinkle with fresh parsley and serve.

MUSTARD CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

CHICKEN IN MUSTARD SAUCE

Steps:

• Sprinkle the meat with the salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
• Mix in the onion and continue cooking for one minute.
• Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
• Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
• Remove the meat to a serving platter and keep warm.
• Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
• Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
• Serve the chicken with the sauce.

CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
• While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE (NO FLOUR)

Steps:

• Directions.
• Preheat oven to 400.
• Cut up the cauliflower and asparagus into bite sized pieces. Toss separately with the teaspoon of olive oil, salt and pepper, put cauliflower only on a sheet pan separated,do not mix the two vegetables. Roast ONLY the cauliflower for about 20 minutes.
• Put roasted cauliflower in a food processor and rice to a fine texture, remember you are going for a mashed potato texture here.
• Heat water, margarine, and salt to a large saucepan until boiling, then add the roasted cauliflower.
• Stir in milk and flakes, stirring until desired consistency do not whip.
• Once the mashed cauliflower is done, set it aside with lid on the pot until ready to serve.
• On the same sheet pan as the cauliflower, put the asparagus into the oven for it's 20 minute cook time. This will cook while you prepare the Marsala Recipe below.
• https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096#lightbox-recipe-video.
• Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
• While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes.
• Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.
• Add the wine and simmer until it is reduced by half, about 4 minutes.
• Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices.
• This should finish about the same time as your roasted asparagus, but prior to the final 2 minutes on the chicken, turn on the burner and warm up the mashed cauliflower, and add a few pinches of the fresh parsley.
• Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.
• Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
• Serve all ingredients together.
• Pairs well with Chardonnay.